Cuban Pot Roast
- Chuck or Rump roast (3-4 pounds)
- 6 links Spanish chorizo
- 7 garlic cloves, mashed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 can diced tomatoes
- 1 tablespoon oregano
- 1/4 cup olive oil
- 1 large onion sliced
- 4 medium potatoes quartered
- 1/4 cup green olives
- 1/2 cup red wine
- 1 cup water
- 6 links Spanish chorizo
Remove the casings from the chorizo.
Cut a slit in the meat.
Insert the chorizo, and some of the mashed garlic inside.
Salt and pepper the meat, lightly flour, and brown the roast on all sides in a frying pan with a little olive oil.
Place all ingredients except the water and wine (including the roast and the oil you browned it in) in a covered pot, potatoes, onion slices, and green olives on top.
Mix the water and the wine. Add just enough of this mixture to cover the bottom inch of the pan. Bring to a boil, reduce heat to low and simmer covered for approximately four hours. Check the roast occasionally and add water/wine mixture as necessary.
Ingredients
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